Jan 20, 2018

Cognac Infused Chocolate Mousse for Two

My OCD is forcing me to finish up this post despite the fact I was moving with Mister till 2 a.m. this morning and didn't get to bed till 4 a.m. I always set a schedule of when these blog posts will be published, and love to make a little check mark once completed. Since this chocolate mousse recipe was already written on my little note, it must be done. Then off I go to start unpacking the boxes lying on the living room floor.

Cognac infused chocolate mousse for two -


  • 150 grams bittersweet chocolate
  • 1 1/2 tablespoons powdered sugar
  • 3/4 tablespoon unsalted butter
  • 2 eggs
  • Few drops cognac
  • Some unsweetened cocoa powder (for dusting)


Place two ring molds on two plates. Separate the eggs.

Use a double boiler, melt the chocolate first then add in powdered sugar and butter. Keep folding till the texture become smooth and silky.

Remove the chocolate mixture from heat and stir in just a few drops of cognac. If not a fan of such aroma, maybe at least use a drop of two. 

Wait till the chocolate cools down then mix in beaten egg yolks.

Beat the egg white till it can form a soft peak. Be patience, it'll take at least few minutes even with a handheld electric mixer.

Gently fold in the egg white and make sure not to over-mix it. Evenly pour the mixture to the ring molds. Flatten out the surface if needed. Transfer to the fridge for at least four hours.

Remove the ring molds and dust with some unsweetened cocoa powder right before serving. Please devour immediately.

Now off I go to unpack these luggage and boxes.

Other chocolate recipes:

Jan 15, 2018

Mixed Veggie Strips Stir-Fry with Aromatic Dried Shrimps

Dried shrimps hold the key to success for this mixed veggies stir-fry. Make sure to sear the finely chopped shrimps till almost burnt before adding all the veggie strips. The flavored oil will permeate these healthy ingredients, adding some sparks to a rather plain dish. 

Mixed Veggie strips stir-fry -


  • 175 grams string beans
  • 150 grams wood ear 
  • 150 grams king oyster mushroom
  • 8 baby corn
  • 3 tablespoons dried shrimps
  • 2 to 3 garlic cloves
  • 1 to 2 red chilies
  • 1 small onion
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


Rinse the dried shrimps and soak in cold water for about 10 minutes. Dry well with a kitchen towel first then give it a fine chop. Set aside for later use.

Bring a small pot of water to a boil then add in the wood ear, use moist wood ear, not the dried version. Cook for about 10 seconds then drain out the liquid. Remove the tougher center then slice the remaining section.

Peel and finely chop the garlic cloves. Destem the red chilies and finely chop the remaining section. Peel and slice the onion. Slice the baby corn and king oyster mushrooms into thinner strips. Cut the string beans into shorter sections, about 2 inches in length.

Drizzle some olive oil to evenly coat the bottom of the pan. Turn to medium heat and add in dried shrimps along with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Sear till bubbling and the dried shrimps gradually turn to darker color.

Change to medium high heat. Add in onion, garlic, and chilies. Cook till the onion turns translucent.

Add in string beans first and cook for 1 to 2 minutes. Then add in the remaining veggie strips. Mix well and cook for another minute or so. Add in 1 tablespoon of soy sauce and 1 tablespoon of black vinegar. Keep stir-frying till the sauce nearly dried up. Taste and adjust with salt if needed.

The reason why the string beans are added to the pan first is to help stripping away that raw grassy taste. Never a big fan of it. But of course you can still cook all the veggie strips at the same time. Be free and adjust the ingredients per your preference. Recipes should act as a guide, instead of a definite rule to follow.

Other stir-fry veggies recipe: